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It’s October, which means that fall is in the air! The bad news? The weather just can’t seem to make up its mind. Last Friday I wore shorts; today I was in my peacoat, scarf, and boots! The good news? Our favorite fall dishes are back!

I am usually not a coffee person, but since I was up at the inhumane time of 7:45 this morning, I splurged on a little fall bliss: Salted Caramel Mocha from Starbucks. I felt uber hipster with my Starbucks cup, but at least I wasn’t tweeting about it on an iPhone (I am a proud Android owner, thank you very much).

Aside from the drinks and apple everything, some of my favorite fall flavors are yummy, warm soups that are perfect for those brisk fall evenings. A few days ago, I tested out a new tomato soup recipe, and I am absolutely in love. It is delicious and hearty, and it won 3rd place at my last NU Eats club meeting!

Prep:
1. Preheat oven to 350. Line jelly-roll pan with foil.
2. Cut tomatoes into small wedges (if you’re using large tomatoes, about 8-10 wedges per tomato). Remove as much of the seedy part as you can. Spread evenly onto pan.
3. Cut onion into wedges and place on pan between tomatoes. Peel garlic and tuck away into tomatoes (so it doesn’t burn!). Sprinkle with olive oil; salt and pepper generously. Roast in oven for around 60 minutes or until tomatoes and onions are justtttt starting to get a little golden on the edges.
4. When the veggies have about 5-10 minutes left in the oven, heat broth in a large pot and add tomato paste. Stir until dissolved. When the veggies come out of the oven, add to pot with basil leaves. Simmer for about 10 minutes.
5. Put everything into a food processor or blender and puree until smooth (or as smooth as you like it). Return to pot. Stir in heavy cream. Simmer for another 10 minutes or so.
6. Remove any remaining chunks. Serve with shredded cheese and garlic bread.